Italian White Beans

¼ Cup Olive Oil

1 medium size yellow onion, cut into wedges

4 oz Prociutto/Pancetta, Chopped

1-2 carrots, sliced into rounds

2 stalks celery, diced

1 cup dried cannellini beans, picked over, rinsed, soaked overnight, and drained

3 cups chicken stock

2 bay leaves

¼ tsp dried thyme

Salt and pepper to taste

1. Sauté the onions and meat in the olive oil in the bottom of the stock pot. Cook for until tender. Add the carrot and celery and cook to soften.
2. Add the beans, chicken stock, and herbs, stir to combine. Cook until the beans are soft. Season with salt and pepper to taste.
3. Remove bay leaves and serve with crusty bread or as a side dish for meat or fish.

Here’s a photo that I took after I started eating my dinner. It was great the next day also.